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Decadent Strawberry Shortcake Waffles

A monumental stack of fluffy Belgian waffles, stabilized whipped cream, fresh strawberries, and a homemade strawberry compote, perfect for a show-stopping brunch.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 monumental stacks
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Waffle Batter
  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 2 large eggs separated
  • 1.5 cups milk
  • 0.5 cup unsalted butter melted
  • 1 tsp vanilla extract
Whipped Cream
  • 1.5 cups heavy whipping cream chilled
  • 3 tbsp powdered sugar sifted
  • 0.5 tsp vanilla extract
  • 1 tsp unflavored gelatin dissolved in water for stabilized cream (optional)
Toppings
  • 1 quart fresh strawberries hulled and sliced
  • 2 tbsp sugar for compote
  • 1 tsp lemon juice
  • powdered sugar for dusting
  • fresh mint for garnish

Equipment

  • Waffle iron
  • Hand mixer or stand mixer
  • Mixing bowls
  • Small saucepan

Method
 

  1. If making stabilized cream, follow procedure to bloom gelatin and melt before streaming it into beating cream with powdered sugar and vanilla; beat to stiff peaks.
  2. Slice all strawberries. Reserve 1/3 of fresh berries. Create a quick compote with the remaining 2/3 of strawberries, 2 tbsp sugar, and lemon juice; cook gently for 5-7 minutes until thickened.
  3. Whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together yolks, milk, butter, and vanilla.
  4. Combine wet and dry ingredients just until mixed. Beat egg whites to stiff peaks and gently fold them into the batter.
  5. Cook waffles in preheated Belgian waffle iron until golden.
  6. Place one waffle on a plate, dust with powdered sugar, and cover with 1/3 of the whipped cream, half of the reserved fresh berries, and half of the strawberry compote.
  7. Place the second waffle on top, dust with powdered sugar, and crown with the remaining whipped cream mountain.
  8. Drizzle the remaining compote over the entire stack and garnish with mint.

Notes

Best served immediately while the waffles are hot. Drizzle with maple syrup if desired. To store, keep waffle batter separately for up to 2 days; whipped cream and compote for up to 3 days. Reheat waffles to serve fresh.